Description
These Soft Pumpkin Cookies with Cream Cheese Frosting are the perfect treat for fall baking. The cookies are tender and full of warm spices, while the creamy frosting adds a delicious finish. A must-try dessert for the holiday season!
Ingredients
Scale
Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the cookie dough: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large mixing bowl, beat butter and sugar until fluffy. Add pumpkin, egg, and vanilla; beat to combine. Gradually add dry ingredients and mix until just combined.
- Bake the cookies: Drop rounded tablespoons of dough onto baking sheets. Bake for 12-14 minutes until set. Cool on wire racks.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy.
- Frost the cookies: Generously frost cooled cookies with cream cheese frosting.
Notes
- Cookies can be stored in the refrigerator for up to 5 days.
- For added texture, sprinkle frosted cookies with chopped pecans or cinnamon.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 20 g
- Sodium: 115 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
